made some pasta dough with 1-lb of flour, 3 eggs, and a splash of water, tossed it in the refrigerator for 15-minutes, and then rolled out thin and cut into fettuccine with the hand crank pasta maker. made a nice light sauce (with the help of nic and trisha) made from shallots sauteed in olive oil, with fresh shiitake mushrooms, and sliced green olives, doused with sherry on medium heat, and fresh garden tomatoes (put in the pan and sauteed for a minute or two before serving). right about when the pasta went into the water and the tomatoes onto the stove, some small scallops from the co-op were pan seared after being coated in flour, pepper and salt, and stuck in the freezer for a minute. the pasta was coated in olive oil and some salt and then served in a ball on top of the sauce, with the scallops on the side, and topped with some large shavings of parmesan, and some parsley picked from the garden.

made some black bean cakes for dinner a few nights before by mashing up a can of drained and rinsed black beans with chopped garlic, onions, and dried cranberries, mixed with a handful of chopped portobello and oyster mushrooms, two beaten eggs, salt and pepper, and some breadcrumbs, baked for 10-minutes on each side on an oiled baking sheet in a 400-degree oven. heated up one of the cakes, dropped an egg poached with lemon juice on top with some feta, and served on a bed of garden fresh tomatoes that had been picked less than a minute before serving. was a nice lunch at the office!

inform yourself

i cook with friends and these are some pictures of some of the projects/dishes/meals/etc. that i have made since january 2008. sometimes other people take the pictures and sometimes other people make the food, usually noted. if you would like more information on any of the food, please feel free to contact me (or drop a comment). i'm not looking for fame or to be recognized as a chef/cook, i have no formal training in the culinary arts and i don't claim to know what i am doing, this is simply a hobby of mine and this blog is a more linear way for my friends and family to view some interesting creations. enjoy!

[edit: i also have a different style column over on selectism. check it out.]

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all of the content on this website is exclusive to Lickmybalsamic.com, and should not be reproduced in any form with out the expressed written consent of the owner. some recipes are adapted from noted sources. photographs and text are the property of lickmybalsamic.com.